Tuesday, July 6, 2010

There is a very long list of things I love. It's a pretty random and varied list, full of wonderful little gems. Things like a good true red lipstick, or dogs that prance rather than walk. I love Muppet Yoda so much more than CGI Yoda. I love a new take on a classic tattoo, and a chilled bottle of San Pellegrino. I really love a gleeful guffaw. Of course, Dan makes the list, and so does a nice brunch with friends. I love The World Cup. I love just the idea of the World Cup, and the stories behind the different players and coaches. I love the fans! I love the dances they do, the face-painting, the flags and just how happy everyone is.

I don't mind getting up early, and I like watching the players shake hands and chat while they wait to take the field. I got a little teary when they talked about how a player on the Serbian team sought out a player on the Ghana team because he'd heard they were both war orphans, and he wanted to shake his hand because they'd both overcome so much to make it there. I might actually be getting a little choked up right now.

The US is out now, but we still had a pretty nice World Cup brunch last weekend with vegan McGriddles, French Toast, and various beverages including Red and Blue Margaritas: Red for Germany and Blue for Argentina. I feel like this recipe was a like a complete breakfast in a lasagna or cakey-pie form. I was a little sad there weren't any leftovers, but it did feed 8 people and there's nothing sad about that. In fact, I may just love it.

In your favorite cast iron skillet, heat 2 Teaspoons of Olive Oil and a dash of Liquid Smoke on a medium heat. Once it's hot, fry up the Fake Bacon until it's crispy around the edges. Then, take the Fake Bacon out and set it aside on a paper towel to soak up extra oil and cool. Once it's cool, dice into bite-sized pieces.

In a bowl, mix the Shredded Potatoes with the 1 Teaspoon of Tony Chachere's Creole Seasoning.

Add another Teaspoon of Olive Oil and another dash of Liquid Smoke to the hot Oil in your friendly little cast iron skillet. Cook half of the Shredded Potatoes in the Oil until they get crispy edges, and then cook the other half. Gently mix the 2 halves together in a bowl.

Spray a 13x9 inch glass lasagna dish with Cooking Spray. Make sure you use a heavy coating and get the corners. Take your potatoes and push them in the pan. You're making something like a crust, so make sure there are no holes, but a even layer. Put this in the oven.

In a bowl, mix Crumbled Tofu, Nutritional Yeast, Cumin, Braggs and Lemon Juice. Add another Teaspoon of Olive Oil and dash of Liquid Smoke to your accomplished little cast iron skillet. Toss the Tofu Mix into the hot Olive Oil. As it starts to brown, flip it a few times to cook it evenly. Toss the Green Pepper, Red Onion and Diced Fake Bacon into the Tofu Mix. Cook until the Tofu is browned and the vegetables are tender.

Pull the Potatoes out when they start to have a brown crispy crust. It should take about 10 minutes. Sprinkle a layer of 1 1/2 Cups of Daiya Cheese. Then, pour the Tofu Mix over the Daiya Cheese layer. You'll want to spread out the Tofu Mix so it makes an even layer. Sprinkle with the Tony Chachere's Creole Seasoning - a very light dusting.

In a bowl, mix Bisquick, Margarine and Soy Milk with a hand mixer. Pour the Bisquick mix over the top in a even layer, and then sprinkle with the rest of the Daiya Cheese and some Tony Chachere's Creole Seasoning.

Put it in the oven and bake until the Bisquick turns a golden brown and is a lovely baked biscuit layer. You should test it by poking the center of the casserole with a toothpick and being able to pull it out cleanly. It shouldn't take long; like 10-20 minutes. You're going to want to keep an eye on it.